Beef fillet sous vide with cardamom carrots sous vide and coffee balsamic reduction

1h 50m
- Preparation 10 min
- Cooking 1h 40m

Recipe recommendation for WMF Perfection coffee machines

Ingredients

4 People

250 g Beef fillet
For the cardamom carrots:
4 Medium carrots
4 Cardamom pods
1 tbsp. Butter
For the coffee balsamic reduction:
250 ml Freshly brewed coffee
250 ml Dry red wine (Dornfelder or Monastrell for a particularly dark color)
250 ml Beef stock
1 tbsp. Traditional balsamic vinegar of Modena
1 Dark soy sauce
Salt, pepper
1 Dark chocolate (75% or more)
1 tbsp. Tomato paste
1 Small onion with skin
1 Small carrot, in pieces
1 Pepper (piper longum), very coarsely ground, 0.5 cm long
1 Bay leaf, preferably fresh
Sunflower oil or other neutral vegetable fat

Preparation

Step 1

For the cardamom carrots, trim the carrots, divide and quarter them lengthwise. Transfer to a bag, add a tablespoon of butter and the four crushed cardamom pods. Cook sous vide at 83°C for 60 minutes. At the end of the cooking time, cut open the bag and put the carrots in a frying pan together with the broth. Sauté all over until the broth has almost caramelized away and the carrots are glossy. To finish, season with salt as desired.

Medium carrots

Cardamom pods

tbsp. Butter

Step 2

Ideally, you should take the beef fillet out of the refrigerator two hours before cooking. To prepare, place in a bag and cook for 40 minutes. The temperature depends on the desired degree of cooking: Up to 55°C – rare 55°C – medium rare 56–62°C – medium to medium well 63°C and higher – well done

g Beef fillet

Step 3

After 40 minutes, remove the bag from the water. Drain the meat and brush with peanut oil. Then fry in the frying pan at the highest level for about one minute per side. Salt and pepper to taste.

Step 4

For the coffee balsamic reduction, heat some oil in a pot and gently roast the tomato paste, onion, carrot and pepper. Deglaze with soy sauce and some beef stock, add the bay leaf and allow to reduce significantly. Then pour in the coffee and simmer the contents of the pot by one-third. Pour in the red wine and reduce the contents of the pot again by one-third by gently simmering. Repeat the process with the remaining beef stock. Strain the broth through a fine sieve and put it back in the pot. Slowly simmer the contents of the pot by half. Meanwhile, add the balsamic vinegar. Finally add the chocolate, let it melt and taste.

ml Freshly brewed coffee

ml Dry red wine (Dornfelder or Monastrell for a particularly dark color)

ml Beef stock

tbsp. Traditional balsamic vinegar of Modena

Dark soy sauce

Salt, pepper

Dark chocolate (75% or more)

tbsp. Tomato paste

Small onion with skin

Small carrot, in pieces

Pepper (piper longum), very coarsely ground, 0.5 cm long

Bay leaf, preferably fresh